- 913
- 14
- Joined Jul 12, 2006
Having just done my first brisket yesterday, which I was quite pleased with. The thought struck me…what about a nice smoked corned beef? I love to bake corned beef with a brown sugar/mustard/clove/cherry glaze, maybe I could convert that glaze to a rub, maybe smoke with oak block and maybe some cherry chips. Has anyone tried something like this? I can certainly use the input. A brisket already brined…how can I lose? With some boiled red taters and some saurkraut cooked with smokey sage sausage and anjou pears! Need I say Yummmm? :roll:
